| dc.description.abstract | The alm of thin rcrearcb war io product tannin acylbydrolire (lmnnare) from Aspergillus nlger lsolmttd from cacao pod. The fir## step 01 the study lncludcd dcttmination of optimal pH, temperature. and incubation ptrlod to produrt lannnrt. Optimal conditloms obtained for tananu produetlorn were pH 5.5. r trmperahrt of 28 'C and an lurubation period of 3 days. Optlmlz~tlon or production medium was ~onductcd. Tbc media tcsltd were aolld and liquid wheat flour mtdlm with 8 conctntrntion of tanair acld ms Inducer at 0, 3, 5, rod 7% (wWvol). Tbt btat productloa medium was solid medlum wltb tamnie acid ~oartntratlono f 5% (wllvol). Key words: tmnase, Aspergillus niger, solid state fermentation, liquid state fermentation, tannic acid inducer | id |
